Peach Pecan Muffins

Peach Pecan Muffins

Yield: 12-14 muffins

Peach Pecan Muffins


  • 1/2 Cup Coconut Oil (melted)
  • 1/2 Cup room temperature *Cashew Milk (see note in instructions on this)
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon Vanilla
  • 1/2 Cup Coconut Sugar
  • 1/2 Cup Maple syrup
  • 1 Tablespoon Flaxmeal
  • 1/2 teaspoon Cardamom
  • 2 large organic Peaches (chopped in small pieces)
  • 2 Cups Oat Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Tablespoon Baking Soda
  • 1/2 - 2/3 Cup chopped Pecans


Preheat oven to 350.

Mix the first 8 ingredients together in a large bowl-- these are your wet ingredients. Mix the next two dry ingredients in a small bowl.

*The reason I needed to add nutmilk to this muffin recipe is because the oat flour absorbs more liquid. If you are using regular flour, add nutmilk in a little bit at a time. You may find you need less than 1/2 Cup!

Add the dry ingredients into the wet ingredients. Once incorporated, fold in the pecans. Spoon the batter into your muffin tin liners and place a Pecan half in top of each one.

Bake for 23 minutes, let rest for 10, then enjoy!